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The Dairy Revolution: Nondairy is everywhere and tastes better

Switching dairy for nondairy is Finally easy

In around 2010, I read a book that convinced me to cut out milk from my morning coffee. I switched to soy and have never looked back.

But I kept adding dairy to cornflakes (my late-night fix) and the odd bit of ricotta or yogurt.

Come to think, I also sometimes had pizza, homemade lasagne with mozzarella, and shaved pecorino or parmesan on my pasta.

So I was never really off the cow, so to speak.

I also realised at Easter, I couldn’t have any eggs. This was more than ten years ago, so nondairy chocolate was rare. It just wasn’t fair. No chocolate?! Ridiculous!

This was my first failed attempt at going vegan. I didn’t want to, but I felt that I must to stop my MS attacks.

Dairy is not a food group 

Today, the food pyramid has been revised. Much of the industry propaganda is gone. The old pyramid was stacked with lobbyist dollars for red meat (super healthy, right) and dairy. Now there’s the healthy eating plate.

Canada ditched the cow in 2019, saying dairy is ‘not necessarily‘ healthy.

So why do doctors and neurologists continue to warn me that I should not exclude any ‘food groups’ when I say I don’t eat dairy? It’s not like dairy is really a food group, is it?

Often the response is bewilderment. 

I’ve been told I need calcium to prevent osteoporosis later in life. Good point. I’ll take that advice at face value and get more calcium.

Let’s just ignore the big meta-analysis that found there was no association between milk consumption and bone health. No association.

And the correlation between dairy consumption and the prevalence of osteoporosis? I’ll let that slide.

If cow’s milk has 110 grams of calcium per 100 milliliters of milk, Medical News Today says these are comparable sources.

These foods have more calcium than cow’s milk

  • Chia seeds, sunflower seeds, sesame seeds
  • Soy milk
  • Almonds
  • Broccoli
  • Tofu
  • Figs
  • Edamame
  • White beans
  • Kale
  • Sweet potatoes

This is not an exhaustive list but you get the picture. 

Udderly weird

But it leads me to another question, one that plagues many young children.

Why would human beings need to drink the breast milk from a cow to be healthy? Isn’t it weird

Yes, little child. From an evolutionary biology standpoint, it’s too weird.

Dr. Mark Hyman (a physician and functional medicine practitioner) says it’s not just weird, it’s making us sick.

“The data are clear but our government policies don’t reflect the science.”

Dr. Mark Hyman on webpage Got proof?

Have we all been brainwashed? Is it because of that campaign that recruited all those celebrities and painted their lips white?

Deficiency in medical education is compounding the problem

According to Lancet, the problem is medical education doesn’t cover foundational nutrition.

“… physicians worldwide are generally not equipped to even begin to have an informed nutrition conversation with their patients.”

Haven’t people drank milk for years

It seems that drinking liquid pouring cow’s milk is relatively recent. As human civilisation, people needed to ferment the milk into cheese and yogurt to make it digestable. 

In the wide-ranging and highly entertaining book Milk: A 10,000 Year Food Fracas by historian Mark Kurlansky, we learn that “butter eater” was once a terrible insult. 

Julius Caesar, after conquering Britain, was apparently revolted by the copious amounts of cow’s milk the British drank, finding the practice disgusting. It was evidence of their barbarism.

Not all cultures include dairy

Many countries have high lactose intolerance and probably for this reason don’t have dairy as a culinary tradition. This includes much of Asia.

Better health outcomes have been shown in cultures where dairy is not part of the culture. Like China, Japan, Thailand, and Vietnam, for starters.

Everything dairy, you can now get non-dairy

Dr. Mark Hyman says he disagrees with the government’s recommendations to include dairy as a staple, saying it’s dangerous for human health

“Listen to your body and science,” he says. He recommends sheep or goat cheese and yoghurt if you want dairy.

But I am relieved to say, times have now changed since my first attempt at going vegan.

Nondairy proliferates and nondairy chocolate tastes even better than the original.

Personally, I don’t crave dairy. My tastebuds have changed and I don’t like it at all.

Thanks to a new wave of food chemists, I’ve been trying cheeses, milks, and ice-creams for the first time in decades.

And it’s everywhere!

I’m in a semi-rural spot on the edge of a national park. You can even get five different kinds of plant milks and nut milks at my local grocer and we don’t even have an ATM!

Vegan Dairies are an answer

People like Miyoko Schinner, vegan dairies are combining craft and compassion for animals. Miyoko’s Cremery devised a liquid mozzarella so non-dairy consumers could enjoy delicious pizza.

When you combine the skills of a dairy with non-animal ingredients, like cashews, oats, soy, or coconut, you get delicious and sublime results.

I am not a big cheese fan, but I have been known to help devour an entire wheel of brie back in the old days.

But it was at a recent wedding in Melbourne, that I got stuck into the vegan cheese platter. My gosh, I tasted the most sublime cheese I’ve ever had. I checked about four times that it really was not made from the cow. Nope. I was safe. It was a vegan dairy called, drum roll, wait for it, the Vegan Dairy.

It was made from cashews. No one has to go without anymore. 

Now we can eat our cheese. And be vegan too. 

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